Chapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope
Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts
Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics
Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach
Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation
Chapter 6: Business Decision Making and ERM/COSO
Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts
Chapter 8: Criminology Theory (Part 2 of 2): Application Review
Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals.-Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention
Chapter 11:Standards & Certifications (Part 1 of 2): The Role of the Public Private Partnership
Chapter 12: Standards & Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI)
Chapter 13: International Public and Private Response
Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence
Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals
Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud
Chapter 17: Risk Analysis (Part 3 of 3): Implementation
Chapter 18: Conclusion
Back Matter.